Turn a rotisserie chicken into weeknight dinner magic in less than 30 minutes with these Sour Cream Chicken Enchiladas.
Convenient Meets Homemade
These Sour Cream Chicken Enchiladas are where convenient meets homemade. In less than 30 minutes, you have a piping hot, delicious meal that you’ll feel great about serving your family. They’re one of our favorite meals! My mom made this regularly for our family dinners growing up. It was one of those easy go-to meals that she would make on a weeknight–and now I know why! It’s so easy and delicious and I know everyone will love it! It’s a guaranteed home run. I make it often (but probably not often enough, if you ask my kids!). It’s so good!
It’s also so0000 easy. I’m all about convenience when it comes to dinner so I make these enchilada with the meat from a rotisserie chicken. Canned green chilis add zip, while sour cream and Monterey Jack cheese make it so, so creamy and delicious. Fresh cilantro adds the perfect final touch (learn how to get your cilantro squeaky clean). This is a dish the whole family will ask for again and again. My crew certainly does!
How to Make Sour Cream Chicken Enchiladas
First, preheat oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray. Then fill each tortilla with some shredded chicken and sprinkle with shredded cheese. Roll up and put in the prepared baking dish, rolled side down.
Then, in a mixing bowl, stir together the sour cream, green chilies and chicken broth until smooth. Pour evenly over the rolled-up tortillas and top with remaining shredded cheese.
Bake for 20 minutes until starting to brown and bubble. Serve hot with fresh cilantro and enjoy! Keep leftovers in an airtight container in the fridge for up to 5 days.
More Easy Weeknight Dinners
It’s the recipe that’s taken Instagram by storm! Crisp, buttery tortilla, seasoned filling and melty cheese make this Beef and Bean Sheet Pan Quesadilla an easy weeknight meal the whole family will love! Create delicious dinner memories with Easy Sloppy Joes. They make a quick and simple summertime dinner that everyone will devour! For a balanced, delicious meal in minutes, this Mexican Fried Rice delivers flavor with flair! Fresh ingredients come together beautifully in a zesty mid-week meal!
If you make these Sour Cream Chicken Enchiladas, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Sour Cream Chicken Enchiladas
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 enchiladas
Description
Turn a rotisserie chicken into weeknight dinner magic in less than 30 minutes with these Sour Cream Chicken Enchiladas.
- 12 flour tortillas
- 1 rotisserie chicken, shredded (about 3–4 cups)
- 3 cups shredded monetery jack cheese
- 1 (16 ounce) container sour cream
- 1 (4.5 ounce) can diced green chilies
- 1 cup chicken broth
- Chopped fresh cilantro, for garnishing
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
- Fill each tortilla with some shredded chicken and sprinkle with shredded cheese. Roll up and put in the prepared baking dish, rolled side down.
- In a mixing bowl, stir together the sour cream, green chilies and chicken broth until smooth. Pour evenly over the rolled-up tortillas and top with remaining shredded cheese.
- Bake for 20 minutes until starting to brown and bubble.
- Serve with chopped fresh cilantro.
